Preparation

Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.

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Recent Review

My little brother and I picked this recipe off this site when I was in high school, almost 10 years ago, and it has made a pretty regular appearance our Thanksgiving and Christmas tables ever since. We make it approximately as written, although like many reviewers we sometimes get lazy and leave the skin on the squash. Just mash the garlic a little with the dressing--silly to try and slice it. Simple and delicious. Could you add, modify, enhance to your heart's content? Definitely. Do you need to? Not at all.
I'm living in Malawi this year and, to my astonishment, found brussels sprouts at the grocery store! I was able to make this with the substitution of local pumkin and butternut squash for the acorn. People loved it and it made Thanksgiving for me!